A delicious, baked fritter packed with lentils and black olives - crispy on the outside and so tasty on the inside! These would make a healthy and wonderful appetizer as well as protein and oat packed breakfast!
Ingredients
- 3 tablespoons rolled oats
- 1 cup dry lentils - lentils need to be soaked for 1-4 hours. Once they are soaked I used red, they double in quantity and 1 cup dry lentils yields about 2 cups soaked lentils
- 2 cloves garlic
- 1/2 inch piece of fresh ginger
- 1 small onion chopped about 4 tablespoons
- 2/3 cups chopped California Black Ripe Olives
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/2 jalapeno chopped seeds removed according to your love of heat
- 1 teaspoon baking powder
- Olive Oil - for brushing
Instructions
- Preheat oven to 400 degrees
- Add the oats, soaked lentils, ginger, garlic, cumin, salt into a food processors and pulse till lentils are like powder almost.
- Stir in the chopped onion, California Black Ripe Olives, jalapeno and baking powder
- Form into circles
- Flatten each circle
- Brush with olive oil
- Bake for 20 minutes
- Eat while still warm with ketchup or sambal oelek.
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